Rhubarb: fruit? or vegetable?
We love rhubarb desserts around here (4/5 of us do anyway). Yesterday I picked my first rhubarb of the season and made crisp. Today it was gone. Tonight I made another (larger) pan of our favorite rhubarb crisp -- and figured I'd share it with you all ... the recipe that is.

Here's our rhubarb patch:

and the bright red beauties I'm about to pick. . .
(be sure to grab the stems very close to the dirt so you get the entire stem)

After cutting off the leaves, and washing the stems, I cut the rhubarb in 1/2 inch pieces and then start on the crust/crumble mixure . . . (recipe will be at end of blog)

then I spread (and press) 2/3 of the crumb mixture in the bottom of a greased 9x13 pan and pour 5-6 cups of chopped rhubarb over the crust

Then make the "filling" or "sauce" by combining 1-1/2 cups sugar with 3 Tablespoons cornstarch in a saucepan. Add 1-1/2 cups water and 1-1/2 teaspoons vanilla to the sugar mixture and cook til thick and bubbly clear. Pour the sauce over the rhubarb and top with the remaining crumbs.

And you end up with this very yummy -- quick to disappear rhubarb crisp!

Here's the recipe: If you copy and paste it into a word document you can print it for your cookbook!

Rhubarb Crisp

Crust: Mix following ingredients til crumbly. Press 2/3 of mixture in greased 9x13 pan.

2-1/2 cups flour

1-1/2 cups oatmeal

1 cup brown sugar

1 cup melted butter

2 teaspoons cinnamon

Put 5-6 cups chopped rhubarb on top of crust.

Filling:

Combine 1-1/2 cups sugar and 3 Tablespoons cornstarch in saucepan.

Add 1-1/2 cups water & 1-1/2 teaspoons vanilla

Cook until thick, bubbly & clear.

Pour over rhubarb. Top with remaining crumb crust

Bake at 350 for 35-45 minutes

Note: since rhubarb is considered a vegetable, you can eat lots! Enjoy.

Here's what you need: 6 chicken cutlets (about 1.5 lbs)
1/3 cup purchased pesto
3/4 cup shredded Montery Jack cheese (divided)
1-12 ounce jar roasted red peppers, drained

If you can't find chicken cutlets in the meat case, ask the butcher to slice a couple boneless chicken breasts really thin.
Preheat oven to 350 degrees.

Line a baking dish with foil, place a baking rack (sprayed with non-stick spray) on top. Place chicken on wax paper (or use the butcher's paper like I did). Spread the pesto over each breast. Sprinkle each breast with 2 tablespoons cheese. Top with pieces of roasted pepper.

Roll up chicken, jelly-roll style. Secure with wooden picks.
Lightly sprinkle paprika over chicken. Place chicken on prepared rack; lightly coat chicken with cooking spray.
Bake until chicken is cooked through, 40-45 minutes. Discard toothpicks and serve.

Serve it up with some rice and applesauce or fresh fruit and you have dinner! The bonus on this recipe is that you use the leftovers for a pasta dish the next night! See ya tomorrow for Pesto Chicken Pasta!